Grill Guru, Bobby Flay Hosts New Cooking Show

Bobby Flay's New Grill Cooking Show Bobby Flay is looking for grilling enthusiasts to appear with him on his upcoming TV cooking series GRILL IT! The submission deadline is March 15, 2008. “Bobby Flay’s culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his restaurants. Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. This eventually led Flay to study at the French Culinary Institute where he earned the first ‘Outstanding Graduate Award’ in 1993. He now serves there as a Master Instructor. Flay shares his knowledge and enthusiasm through is cookbooks and has published six to date. The chef, famous for his grilled meats has lunched and starred in many national cooking shows on the Food Network and is the Food Correspondent for ‘The Early Show on CBS’ where he informs a national audience about seasonal dishes and ingredients.” GRILL IT! Will allow fans to live out their ultimate culinary fantasy – to GRILL IT! on the Food Network with Bobby Flay, the grilling guru himself. Bobby is looking for Master Grillers who have created their own unique recipes on the grill and have special grill techniques to share. On GRILL IT! There are no winners or losers, just Bobby and one other grilling maniac… and that could be YOU! TO APPLY: Have a terrific personality and be available to film in NYC May 18 through May 30, 2008. Submit a 3 MINUTE VHS TAPE or DVD in which you: Cook us your favorite dish, tell us about our ingredients, how you created the recipe, and why it’s special. Also, tell us a little about you and what makes you interesting. Finally, tell us why you think it would be great to GRILL IT! with Bobby Flay. ATTN: GRILL IT! 110 Leroy Street, New York, NY 10014. Entries longer than 3 minutes or that are received after March 15, 2008 cannot be considered. Return to Karn Meats Industry News Return to Karn Meats Home Page